Ingredients
- 3 Medium Carrots, sliced
- 2 ribs Celery, sliced
- 1 Yellow Onion, diced
- 1 tsp Cento Italian Seasoning
- ¼ tsp Cento Ground Black Pepper
- 12 oz Frozen Italian Meatballs, fully cooked
- 32 oz Cento Beef Broth
- 2 cups Water
- 5 oz Dry Red Wine
- 2 cans Cento Petite Diced Tomatoes (14.5 oz)
- 1 leaf Cento Bay Leaves
- ¾ cups Anna Ditalini
- 3-5 oz Fresh Spinach
- Parmesan Cheese, to taste
Directions
Using a slow cooker, add carrots, celery, onion, Italian seasoning, black pepper, meatballs, broth, water, wine, canned tomatoes and bay leaf. Cover and cook on low for 6-7 hours, until vegetables are tender and flavors are combined. Stir in pasta, cover and cook on high for 15 minutes or until pasta is tender. Remove bay leaf and stir in spinach until wilted. Serve and sprinkle with parmesan cheese (if desired).
